Soup, Traditional
Comments 5

Rajasthani Makki Ki Raab – Corn Soup

Rajasthani Makki Ki Raab - Corn Soup

Makki ki Raab — a hearty, comforting Rajasthani soup made with corn that is my go-to drink to cozy up during the winter! Simmered in an earthenware pot for a rich flavor, this silky, effortless soup with some fresh veggies is a satisfying drink fit for the chilly weather!

Raab is a warm drink or soup enjoyed in Rajasthan during the winter, typically made with bajra (millet) or makki (corn). This version is something I love making when it’s cold here in Chicago to keep all the sniffles at bay. Make it for a simple weeknight dinner and savor all the warmth and goodness packed into this simple soup!

If you like this recipe, then also try my Healthy Millet Soup with Achari Flatbread Crackers – Bajre Ka Raab.

WATCH HOW TO MAKE RAJASTHANI MAKKI KI RAAB:

Rajasthani Makki Ki Raab - Corn Soup
Rajasthani Makki Ki Raab - Corn Soup

5 from 6 votes
Rajasthani Makki Ki Raab - Corn Soup
Rajasthani Makki Ki Raab (Corn Soup)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Makki ki Raab — a hearty, comforting Rajasthani soup made with corn that is my go-to drink to cozy up during the winter! Simmered in an earthenware pot for a rich flavor, this silky, effortless soup with some fresh veggies is a satisfying drink fit for the chilly weather!

Course: Soup
Cuisine: Indian
Custom Category: Soup, Traditional
Servings: 6
Calories: 47 kcal
Author: Nidhi Bothra
Ingredients
Toppings:
  • corn , boiled
  • mixed color bell peppers , chopped
  • cilantro , finely chopped
  • green chilies , optional
  • roasted cumin powder
  • black pepper
  • ghee
Instructions
  1. In a bowl, add in maize flour and yogurt. Slowly pour in the water and whisk consistently to remove lumps until smooth.

  2. Add salt, sugar, black pepper and coarsely crushed cumin seeds

  3. Pour this mixture into a large saucepan and bring it to a boil. Make sure to keep stirring, otherwise it will start to curdle.

  4. Turn the flame to low-medium and simmer for at-least 15-20 minutes or until it thickens.

  5. Adjust the seasonings according to your taste and turn off the gas. The makki ki raab is ready to serve.

  6. Top it with corn, mixed color bell peppers, cilantro, green chilies, black pepper, roasted cumin powder, and ghee (be generous with the ghee).

  7. Serve it piping hot and enjoy!

Recipe Video

Recipe Notes
  • The soup can be made a day before if needed for a party or event. Just add water when reheating to balance the consistency.
  • You can use any fresh and crunchy vegetables of your choice.
  • Making sure that your yogurt is sour is super important!
Nutrition Facts
Rajasthani Makki Ki Raab (Corn Soup)
Amount Per Serving
Calories 47 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 36mg2%
Potassium 113mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 24IU0%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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This entry was posted in: Soup, Traditional

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